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Chicken with Jalapeno Cheese Sauce

User Rating 5 Star Rating (3 Reviews)


Chicken breasts are baked then served with homemade cheese sauce, jalapeno peppers, and nacho chips. Serve this flavorful chicken dish with Quick and Easy Mexican Rice and refried beans or a chunky Fresh Salsa.

Cook Time: 45 minutes

Total Time: 45 minutes


  • 1/4 cup chopped green bell pepper
  • 2 jalapeno peppers, finely chopped
  • 1 large clove garlic, minced
  • 1 tablespoon canola oil
  • 4 boneless chicken breast halves
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 cups shredded sharp Cheddar cheese, divided
  • few drops hot pepper sauce, or to taste, or a dash of ground cayenne pepper
  • 1/4 teaspoon salt
  • ground black pepper
  • jalapeno pepper rings
  • nacho chips, optional


Combine bell pepper, jalapeno pepper, garlic, and olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°, uncovered, 20 minutes.

While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in Cheddar cheese, hot pepper sauce, salt, and pepper.

Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

Jalapeno chicken and cheese recipe makes 4 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy and delicious, Member recent5

I made this last week, and it was excellent. It is pretty easy to make, doesn't have many rare ingredients, and gives some room to improvise based on what you like. I was able to make it in about 50 minutes, with only about 25 mins of actual work. It took 10 minutes of prep while the oven preheated, made the sauce in 1st 20 minutes, then added that and let it cook for the next 20, and turned out perfectly cooked. I used it basically as a cheese dip for nachos, and sliced the chicken thinly while eating as part of the dip. Turned out so well that I'm making it again tonight, only changing things up a wee bit with a spicier cheese sauce (cayenne and paprika) with some broccoli mixed in. You can tone down or pump up the spice, depending on preference.

4 out of 4 people found this helpful.

See all 3 reviews

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